Pumpkin Pickle
From The Rural cook book, 1907
Serves 12
Good when there is a scarcity of apples.
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Rural cook book (1907), page 129. The excerpt below is the record exactly as published.
Pumpkin Pickle. — This is very good when there is a scarcity of apples. Pare the pumpkins carefully, leaving out all soft or stringy parts, then cut into pieces about ore or two inches square. Soak over night in vinegar, salt and water, just enough vinegar and salt to make a good flavor. The next day make a pickle as you would for any nice pickle and let them simmer on the back of the stove for a long time; without stirring. Our rule for pickle is seven pounds fruit, four pounds sugar and one pint of vinegar
Cook this with the app: pantry check, scaling, and the assistant.